The Best Slow Cooker Brisket Tacos Recipe: How to Make It Like a Pro

Written By Mariano Clement Gupana

Discover > Texas Recipes > The Best Slow Cooker Brisket Tacos Recipe: How to Make It Like a Pro

brisket tacos

Texans know their brisket, and these Slow Cooker Brisket Tacos are the epitome of that meaty excellence. This recipe is easy, flavorful, and stress-free, making it the ideal dinner option for any night of the week. With a little bit of prep work in the morning, you can let your slow cooker work its magic while you go about your day. When you come home, you'll be greeted by the tantalizing aroma of juicy, melt-in-your-mouth brisket, perfectly seasoned with a blend of traditional Texan spices. Whip up some fresh guacamole and pico de gallo to top off your tacos, and you'll have a meal that's sure to impress even the most discerning eaters.

Brisket tacos have always been one of my favorite meals to enjoy at Mexican restaurants, but I recently discovered that making them at home is not only easy, but also incredibly delicious. Slow Cooker Brisket Tacos have become a staple in my kitchen, especially since the slow cooker does most of the work, allowing me to focus on other tasks or simply relax.

The process begins with choosing a quality beef (how long does beef last?) brisket, which I find greatly impacts the final result. From there, I gather fresh and flavorful ingredients such as onion, garlic, and peppers to complement the juicy, tender meat. The slow cooker not only simplifies the cooking process but also infuses remaining ingredients in the brisket with mouthwatering flavors. As I assemble my tacos, the anticipation builds, culminating in the perfect bite of heaven with every taco. So join me on this culinary adventure, as I share my journey to mastering the art of Slow Cooker Brisket Tacos.

To learn more about beef brisket, click here.

Choosing the Right Ingredients

Selecting the Beef Brisket

When it comes to making delicious Slow Cooker Brisket Tacos, the quality of the beef brisket is crucial. I always look for a well-marbled piece of meat with some fat on it, as this helps keep the brisket juicy and flavorful during the long cooking process. A good size brisket for tacos would be around 3-4 pounds.

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Creating the Perfect Blend of Seasonings

The key to a finger-licking good brisket taco lies in its seasoning mix. I create my taco recipe a blend of spices that gives the beef the perfect amount of heat and flavor. Here's my go-to mix:

I thoroughly rub this mixture onto the brisket before placing it in the slow cooker, making sure that every bit of the meat is coated.

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Selecting the Best Toppings

When it comes to finding the freshest taco toppings, there's no better place to look than your local Texas farmer's market. With a culinary scene as diverse as the state's landscape, Texas farmers take pride in offering locally sourced, seasonal produce that's bursting with flavor. From tangy tomatillos to sweet peppers, there's no shortage of delicious taco toppings to choose from. Whether you prefer to keep it simple with classic salsa or let your creativity fly with a gourmet spin, the farmer's market is the perfect place to find just the right ingredients to elevate your taco game.

The toppings can make or break a brisket taco recipe too, so it's essential to choose fresh and complementary ingredients. Some of my favorite toppings for brisket tacos include:

  • Chopped cilantro: (how long does cilantro last?) It adds a fresh, herby flavor that pairs well with the beef.

  • Diced red onion: It provides a crisp texture and a mild, sweet taste.

  • Sliced jalapenos: They bring some heat and a nice crunch.

  • Salsa: Whether it's homemade or store-bought, a good salsa adds both flavor and moisture to the taco. I love a classic tomato-based salsa but feel free to get creative with your choice.

  • Cheese: A sprinkle of Cotija cheese adds the perfect salty, crumbly contrast to the juicy brisket.

Choice of Tortillas

The tortilla is an essential component of any taco, and with brisket tacos, I prefer using either corn or flour tortillas. Corn tortillas have a more pronounced flavor and a firmer texture, which holds up well to the hearty brisket filling. On the other hand, if you prefer a softer, milder taste, flour (how long does flour last?) tortillas are an excellent choice. Regardless of which type of tortilla you choose, the key is to warm them up before serving, so they are pliable and ready to embrace the delicious brisket and your favorite taco toppings.

Cooking the Brisket

Preparing the Brisket

Choosing a good quality beef brisket is essential for making slow cooker brisket tacos. I like to look for a piece with a balance of lean meat and marbling for maximum flavor and tenderness. Before starting the cooking process, I trim off any excess fat from the brisket.

Once the brisket is ready, I season it thoroughly using a mix of spices, including salt, pepper, oregano, and onion powder. To make the sauce, I need some beef broth (how long does beef broth last?) and chicken broth (how long does chicken broth last?), which I will combine with bay leaves, fresh herbs, chili powder and other seasonings. The slow cooker should be preheated and ready for the next step.

The Slow Cooking Process

After seasoning the brisket, it's time for the slow cooking process. To create tender and flavorful slow cooker beef brisket, the right cook time and temperature settings are critical. I place the seasoned brisket into the crock pot, add the sauce mixture, and cover the pot.

When working with my slow cooker, I usually set the cooking temperature to low and let the brisket cook for about eight to ten hours. The cook time may slightly vary depending on the size and thickness of the brisket. Slow cooking on low heat can produce meat that is juicy, tender, and falls apart when shredded.

While the brisket cooks in the sauce, the flavors blend together, creating a delicious base for the slow cooker brisket tacos. Once the total cook time has passed, and the brisket is thoroughly tender, I carefully remove it from more heat in the crock pot. At this point, the meat should be easy to shred using a pair of forks.

Now that the slow cooking process is complete, I can use my slow cooked brisket to prepare tacos. I like to warm up some corn tortillas, and top them with the shredded beef, a homemade pickle, and my favorite taco additions like onion, cilantro, and Cotija cheese.

I find that slow cooker recipes, like these brisket tacos, are not only delicious, but also convenient and practical for those busy weekdays or when I want to entertain guests without spending too much time in the kitchen. With just some prep time and a bit of patience, the slow cooker does most of the work for me, resulting in mouthwatering, tender beef perfection.

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Creating the Brisket Tacos

Shredding the Cooked Brisket

Once my slow cooker brisket is tender and cooked to perfection, I remove it from the slow cooker and let it rest for a few minutes. This allows the juices to redistribute and ensures a moist, flavorful brisket. Using two forks, I gently shred the brisket, making sure to discard any excess fat.

Assembling the Tacos

Next, I warm up the flour tortillas either in the microwave or on a hot skillet for about 10 seconds on each side. This makes them pliable and enhances their flavor. To build the beef brisket tacos, I place a generous amount of shredded brisket on fat side of each tortilla.

Adding the Toppings

Now, it's time to get creative with the taco toppings. Personally, I love incorporating the following ingredients to complement amazing flavor of the juicy, flavorful shredded brisket:

  • Salsa: A tangy salsa, such as pico de gallo, is a must-have. Its fresh tomatoes, jalapenos, and lime juice provide a refreshing contrast to the rich brisket.

  • Cheese: Cotija cheese adds a creamy, salty element to my tacos. If Cotija isn't available, substituting with crumbled queso fresco or shredded Monterey Jack is a great alternative.

  • Avocado: Slices of ripe avocado add a buttery texture and a boost of nutrients to the mix.

  • Fresh cilantro leaves: For an authentic touch and burst of flavor, I always sprinkle my brisket tacos with freshly chopped cilantro.

I also love to keep an assortment of additional toppings on hand, like thinly sliced poblano peppers, diced red onion, and lime wedges for an extra zing. Feel free to customize your beef brisket tacos by adding or swapping ingredients based on personal preference.

These slow cooker brisket tacos make a delicious, satisfying meal, and the shredded brisket also works well in other Mexican-inspired dishes like nachos, burritos, or served over rice with your favorite sauce. Whatever you choose, I'm confident that you'll enjoy the mouthwatering flavors and textures of these homemade crock pot brisket tacos.

Serving Suggestions

As a fan of Slow Cooker Brisket Tacos, I have a few serving suggestions that might help you enjoy them even more. These include delicious side dishes and various serving styles that can make your meal more enjoyable.

Side Dishes

When it comes to side dishes for brisket tacos, I like to offer a variety of options that complement the flavors of the main dish. Some of my favorites include:

  • Mexican Rice: This classic side dish pairs well with the rich taste of the brisket, and you can find many recipes online for both simple and more elaborate variations.

  • Nachos: A plate of nachos with cheese, jalapeños, and salsa can be a fun and tasty addition to your meal.

  • Salad: A fresh salad with ingredients like lettuce, tomatoes, onions, and avocado can add a refreshing and healthy touch to your dinner. Don't forget to drizzle some lime juice and sprinkle cilantro on top for extra flavor.

  • Poblano Pepper: Roasted or grilled poblano peppers can bring a smoky and mildly spicy element to your meal. You can even stuff them with cheese for an extra treat.

Serving Styles

One thing I enjoy about Slow Cooker Brisket Tacos is the versatility they offer for serving up a variety of dishes. Here are a few serving styles that I recommend trying:

  • Classic Tacos: Warm up some corn tortillas and fill them with the shredded brisket, top with cilantro, lime wedges, and your favorite salsa for a traditional taco experience.

  • Burritos: For a heartier meal, try serving the brisket in a large flour tortilla with rice, beans, cheese, and other toppings. Don't be shy to get creative with your burrito fillings!

  • Brisket Nachos: Layer tortilla chips (how long do tortilla chips last?) with the slow-cooked brisket, cheese, jalapeños, and other toppings. Bake until the cheese is melted, and serve with guacamole and salsa for dipping.

  • Brisket Salad: For a lighter option, toss the shredded brisket with lettuce, tomatoes, onions, and other veggies of your choice, then drizzle with lime juice and a sprinkling of cilantro.

Remember, when it comes to Slow Cooker Brisket Tacos, the possibilities are endless. By trying out these different side dishes and serving styles, you can add variety to your dinner and keep things interesting.

Storing and Using Leftovers

When it comes to storing leftovers of my slow cooker brisket tacos, I prefer to store them in the refrigerator for up to 3-4 days. To ensure the meat stays fresh and flavorful, I transfer the leftover slow cooker brisket recipe to an airtight container or wrap it tightly in aluminum foil. Before placing the container in the fridge, I allow the brisket to cool completely, as this helps to prevent condensation that can lead to bacterial growth.

If I make beef brisket recipe don't plan on using the leftovers within a few days, I sometimes choose to freeze the brisket instead. By using a vacuum sealer or plastic freezer bags, I can keep the meat in the freezer for about 6 months. Be sure to label the bags with the date and contents before storing them away.

When I'm ready to use the leftover brisket, I find that reheating it in a skillet is an excellent method. To do this, I first add a small amount of cooking liquid to a saucepan and bring it to a simmer. I then whisk in some leftover sauce (if I have any) or a store-bought sauce of my choosing until it has thickened.

After the sauce is ready, I place the brisket in a skillet and gently warm it over low heat, allowing the meat to absorb the flavors from the sauce and become tender once again. If the brisket has been frozen, make sure to thaw it in the refrigerator beforehand.

Apart from making more tacos, I also enjoy using my leftover slow cooker brisket in various dishes. For instance, I'll sometimes add it to salads for a protein boost or as a flavorful topping for baked potatoes. Additionally, you can take advantage of the soft, tender connective tissue in the brisket by shredding it and using it in sandwiches, nachos, or even pasta dishes. In any case, there are countless ways to reinvent and enjoy your leftovers, ensuring that none of that delicious slow cooker brisket goes to waste.

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Yield: 6
Author: Nadine Madrigal
Slow Cooker Brisket Tacos

Slow Cooker Brisket Tacos

Prep time: 10 MinCook time: 8 HourTotal time: 8 H & 10 M
This simple, slow cooker brisket recipe has been simmered with chiles and spices, resulting in tender, easily shredded meat. It's ideal for creating mouthwatering tacos, nachos, burritos, salads, or any other dish that tickles your taste buds!

Ingredients

  • 3 lbs beef brisket flat cut
  • 3½ cups beef broth low sodium
  • 1 yellow onion, quartered
  • 1 poblano chili, de-seeded and chopped
  • 5 cloves garlic, minced
  • ½ tsp salt
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 2 stems cilantro leaves
  • 2 pcs bay leaves

Instructions

  1. Beef Preparation: Position the beef brisket, fat side up, in the crockpot.
  2. Add Ingredients: Include the chopped onion, chile, minced garlic, salt, cumin, oregano, cilantro leaves, and bay leaves. Pour in the beef broth.
  3. Slow Cook: Cook on LOW for 8-10 hours until the meat is fully cooked and can be easily shredded. Take out the brisket from the slow cooker and place it on a tray or large plate. Utilize a fork and knife, or two forks, to shred the meat.
  4. Collect Juices: Strain the juices that the brisket was cooking in from the slow cooker using a strainer, removing all the onions and leaves from the juice. (Keep the juices) Remove excess grease from the top of the juices, then spoon a small amount, just a couple of tablespoons, onto the meat.
  5. Serve: Enjoy the meat in burritos, tacos, or enchiladas, or savor it with some grilled vegetables for a low-carb option.

Nutrition Facts

Calories

377.62

Fat

16.85 g

Sat. Fat

5.89 g

Carbs

3.86 g

Fiber

0.89 g

Net carbs

2.96 g

Sugar

1.3 g

Protein

49.97 g

Sodium

632.34 mg

Cholesterol

140.61 mg

Percentages are based on a diet of 2000 calories a day.

Mariano Clement Gupana
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